A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

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Comments, questions and tips

Very easy recipe to prepare, smelt amazing!
I used the correct size tin and followed recipe to the letter , had my oven on 160C fan and it took a lot longer than the stated 30-35 minutes. It was pretty much still liquid after 30minutes. I had to add an extra 15-20 mins so about 50 minutes in all.
Look so pretty with the bright raspberries and was very rich and scrumptious. Definitely for a special occasion.

Drommy

17th May, 2015

5.05

Very easy to prepare, and delicious.
It took about 10 minutes longer in the oven than stated, but that was fine. I used a mix of fresh raspberries (which cost about a million dollars at the moment) and defrosted boysenberries.
It's crazy-rich so you only need a weeny bit per serve, but there's a lovely tangy freshness to it despite the ludicrous amount of sugar.

Alisha91

11th Apr, 2015

Has anyone tried this recipe with a cheesecake swirl

Alisha91

11th Apr, 2015

Has anyone tried this recipe with a cheesecake swirl ?

meno.emma

7th Apr, 2015

Very nice squigy brownies and there were none left on the plate which is a good sign. Cooked a little longer than stated.

horseyh

24th Mar, 2015

5.05

Delicious brownie, by far the best recipe I have ever tried. The raspberries work so well. Also took nearly an hour to cook through fully.

Petite Risa

17th Feb, 2015

5.05

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.
I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore (so you may need to put some foil around the edges to stop them from burning). End result is so worth it though!

Petite Risa

17th Feb, 2015

5.05

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.
I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore.

alisondavey

13th Feb, 2015

5.05

Okay I think I've come up with a solution to the problems we all had with these. My first effort turned out too wet, heavy and sweet too. Firstly I halved the sugar to 200g and used golden caster sugar and Stork instead of butter. Then I whipped the eggs and sugar together for about 5 minutes with an electric whisk until it doubled in size and went a bit mousse-like and left a trail when the whisk comes out. I folded the melted Stork and chocolates into that and then sifted over the flour and cocoa and folded that in, then the raspberries and cooked it for 30 minutes at 160 C fan. It did puff up quite a lot but then sank a bit as it cooled. Just had a tasting and it's really light but still squidgy and a bit damp in the middle with a crisp top. Absolutely delicious and much nicer than the result you get by just stirring the eggs in.

lynstaylor

12th Feb, 2015

Completely ignorw the people who say this recipe is no good! I made them and they turned out great (you can see here http://bit.ly/1B1F0xq).
I think the reasons why people are having troubles are either because:
a) They are using the wrong size tin - you have to use a 20x30cm baking tray otherwise the cooking time will be affected
b) They are not using large eggs, which also affects the bake. If you don't have large eggs use 4 medium size eggs plus half of a 5th egg
c) They are using cheap chocolate - also affected the bake
d) They didn't put in the fridge before cuting. Only by leaving the brownies to cool in the tray and at room temperature then placing in the fridge for about 30 minutes-1 hour to firm up will they be easy to slice and serve.
If you follow the recipe to the letter, not leaving out any of the advice above then you should have perfect gooey brownies!

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